Description
Pollo Ranchero is a classic Mexican dish featuring juicy, tender chicken simmered in a rich, spicy tomato sauce infused with earthy spices, garlic, and fresh herbs. This recipe brings a taste of Mexico to your kitchen, combining vibrant flavors with a hearty, satisfying texture. Perfect for family dinners or gatherings, Pollo Ranchero is easy to make and pairs wonderfully with tortillas, Mexican rice, and traditional sides.
Ingredients
Scale
- Chicken: 4 bone-in, skin-on chicken thighs or drumsticks, for juicy, flavorful results
- Olive Oil: 2 tablespoons for searing the chicken
- White Onion: 1 medium, diced for a sweet, mellow flavor base
- Bell Pepper: 1 large, thinly sliced (use red or green for a balance of sweet and earthy flavors)
- Garlic: 3 cloves, minced, to add depth to the sauce
- Roma Tomatoes: 4, diced; fresh tomatoes make the sauce bright and vibrant 🍅
- Tomato Sauce: 1 cup, for a rich, smooth texture
- Jalapeño Pepper: 1, seeded and minced for a hint of spice 🌶️
- Chicken Broth: 1 cup, to enhance the sauce’s flavor and keep it saucy
- Spices:
- 1 teaspoon cumin 🌱 for warmth
- 1 teaspoon smoked paprika for a smoky undertone
- ½ teaspoon dried oregano for an earthy note
- Salt and black pepper to taste, to bring out all the flavors
- Fresh Cilantro: Chopped, for garnish and a fresh finish
- Lime Wedges: For serving, adding a final zesty touch 🍋
Instructions
- Season the Chicken
- Pat the chicken dry and season it with salt, pepper, and smoked paprika on both sides for extra flavor.
- Sear the Chicken
- In a large skillet, heat olive oil over medium-high heat. Add the chicken, skin-side down, and cook for 5-7 minutes on each side until the skin is golden brown and crispy. Remove and set aside.
- Prepare the Ranchero Sauce
- In the same skillet, add diced onions and sauté for 3-4 minutes until they’re soft and translucent. Then, add minced garlic, jalapeño, and bell pepper, stirring for 2-3 minutes until aromatic.
- Add Tomatoes and Seasonings
- Add diced Roma tomatoes, tomato sauce, cumin, oregano, and smoked paprika. Season with salt and pepper. Let this simmer for about 10 minutes, until the tomatoes soften and the sauce thickens.
- Combine and Simmer
- Return the seared chicken to the skillet, placing it skin-side up. Spoon some sauce over the top, then add chicken broth. Bring to a boil, reduce to a simmer, and cover. Let it cook for 25-30 minutes, until the chicken is tender and fully cooked through.
- Garnish and Serve
- Serve the Pollo Ranchero with fresh cilantro sprinkled on top and lime wedges on the side. This dish pairs well with tortillas, rice, or a fresh salad for a complete meal.
Notes
- Heat Level: Adjust the spice by using fewer jalapeños or swapping them for a milder pepper.
- For a Creamier Version: Add a splash of heavy cream or sour cream to the sauce right before serving.
- Make it a Taco Filling: Shred the chicken and use it as a filling for tacos, adding toppings like avocado, radishes, or fresh salsa.
- Storage: Pollo Ranchero keeps well in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Dinner
- Cuisine: Mexican
Nutrition
- Calories: 380 kcal
- Sodium: 750 mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110 mg